I have been doing cakes and other treats for Do-Terra Orange parties for almost a year now. I love using these oils better than pure extracts for breads, cakes, desserts, and just about anything else. In the past year I think I have added Do-Terra Orange Oil to my sweet tea (which is really good by the way), whipped cream, Chocolate Shakes, Fruit Smoothies, and anything else I find interesting to add it to. It only takes a drop or two, that’s all you will need. Unfortunately, I have only worked with their Orange and Lemon oils. Here are a few pictures and recipes of some party favorites. Enjoy!

Orange Chocolate laced Cupcakes

Start with your basic cupcake recipe:

1 1/2 cups flour (whatever flour you like best)

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, melted

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup milk

Then add: 1/2 teaspoon Do-Terra Orange Oil

For Icing, Start with your basic frosting recipe:

3 cups confectioners’ sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons heavy whipping cream

Then add: 1/2 teaspoon Do-Terra Orange Oil (add more if you think it needs it)

Once the batter is spooned into your cupcake papers add a dollop of cranberry sauce to center of cupcakes (about 1/2 – 1 teaspoon) bake as normal. Frost with your basic frosting recipe (above) and top with a slice of mandarin orange. Viola! Delish!

Do-Terra Orange Cake with Mandarin Oranges

Start with your basic white cake recipe:

1 1/2 cups flour (whatever flour you like best)

1 cup sugar

1/2 cup butter

1/2 cup milk (whatever milk you like best) I have used almond milk in this and it is very good the texture of the cake is denser than using whole milk

I love how a good idea can consume me and keep me busy for days. I am a very creative, artsy kind of person and lately my outlet has been cakes. I am learning how to use all my new fondant tools, so practice makes perfect. This cake I wanted to try fondant flowers on for size. They say you are your own worst critic, and I can see all the flaws and how it could be better but these are the first three flowers I have ever made and they were cake worthy, so I had to use them.

Now, I know the petals still look a little thick, but I’ll get there. I think I did pretty good! 🙂

This is a red velvet cake on top and a chocolate devils food cake on the bottom with a marshmallow fondant shell and buttercream icing. Very delicious! So naturally I posted it up on my Facebook page to show it off. My Aunt seen it and wanted to send a cake just like it to her step-daughter Tiffany who has a Valentines Birthday (how cool is that).

I gratefully accepted the opportunity and looked forward to learning how I would ship a cake Via mail through a few states without ruining my work. So I made another cake just like it (a little different).

They both were very fun to make. This one went very fast though (because I knew what I was doing already).

So I boxed it up in a cake box, then reinforced it the best I could so it wouldn’t move.

The cake board was hot glued in place in the box and the cake itself was stuck with icing onto the cake board. Then this box was closed up and placed inside of another box and cushioned with about a billion tied up plastic shopping bags to cushion the box inside.

There was a note:

Awww……how nice!

I loved it simple and perfect.

I shipped the cake 2 day USPS as fragile and it arrived in perfect condition she said and of course she loved it. Tiffany told my Aunt that she was throwing out all the other cakes she got for her birthday and keeping this one. It was the best! YAY! Sucess ❤ it!

Nailed it! Now, I have some experience shipping cakes. I can’t wait to open my bakery!

This morning my girls (very adorably) demanded pancakes for breakfast. So I took out my trusty pancake recipe and started mixing.

Problem. I used baking SODA instead of baking POWDER. But then, I added the baking powder, and, oh my goodness… I tried one pancake and it didn’t work. It just fell apart all over the place. It also tasted like baking soda. Blech!

Here’s something you probably already know about me by reading my posts; I can’t waste anything – especially food. So I tried to salvage it. I thought it probably wouldn’t work, but I had already messed it up, so what the heck, right? To my left was a baggie of ready-made oatmeal – my version of the instant packages. It had oats and raisins, some sea salt, and cinnamon/nutmeg. I keep these made up and ready for my husband to grab in the mornings. All he has to do is add a cup of water to quickly make a healthy breakfast for the girls. I poured that in the mix. Then I wanted something else. I couldn’t put my finger on it! Looking in the fridge I saw some apple butter looking kinda lonely. I chucked it in, stirred it up, and hoped for the best.

40 Minutes later…

Well, hey, it worked! I made a beautiful little breakfast cake! It’s also pretty healthy. Yay!

Without further adieu…

Mistake Cake (or Everything-But-the-Kitchen-Sink Breakfast Cake)

Ingredients:

2 Cup spelt flour

1 Cup rolled oats

2-4 Tblsp coconut sugar (depending on your sweetness preference)

1 tsp nutmeg and/or cinnamon

4 tsp baking powder

1 tsp baking soda

1 tsp sea salt

2 Cup whole milk

1 Cup applesauce (I used apple butter!)

4 Tblsp melted butter

2 Tblsp melted coconut oil

2 large eggs

1 Cup raisins or other favorite dried fruit (optional)

Directions:

Mix everything together however you want with a mixer. It doesn’t really matter what order because I totally “invented” this by messing it up. Pour into a well-greased pan.* Bake at 350 degrees F for 30-40 minutes, until a toothpick comes out clean.

Mine was an oval pan. You can use this handy conversion chart to check the time for your pan. The chart works well for this cake. Want to make a heart-shaped Mistake Cake? Go for it!